Instructions

Cut the chicken breasts crosswise into approximately 1/2 inch slices. Combine the cornstarch, vegetable oil and soy sauce in a bowl and toss with the chicken strips to coat. Set the mixture aside for 10 minutes to marinate.

OPTION 1: use a pre-made sauce

Set a skillet over high heat until very hot (add a drop of water to test). Add 3 tablespoons of oil and the chicken pieces, discarding any remaining marinade. Sear the chicken just until brown and remove it to a plate, leaving the remaining oil in the pan.

Add the garlic and snap peas to the hot pan and stir-fry for 30 seconds to 1 minute, until softened but not mushy. Add the chicken back to the pan, then add the sauce, and stir-fry for another 30 seconds or until the mixture is heated through.

Serve with cooked rice or the grain of your choice.

OPTION 2: make your own stir-fry sauce

Ingredients

2/3 cup chicken stock

2 tablespoons cornstarch

2 tablespoons Shaoxing rice wine or dry sherry

3 tablespoons soy sauce

2 teaspoons toasted sesame oil

1 teaspoon sugar

Combine the chicken stock with the 2 tablespoons of cornstarch, stir to remove any lumps and set aside.

Set a skillet over high heat until very hot (add a drop of water to test). Add 3 tablespoons of oil and the chicken pieces, discarding any remaining marinade. Sear the chicken just until brown and remove it to a plate, leaving the remaining oil in the pan.

Add the garlic and snap peas to the hot pan and stir-fry for 30 seconds to 1 minute, until softened but not mushy. Add the chicken back to the pan along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil and sugar. Stir the chicken stock-corn starch slurry and then add it to the pan. Stir-fry for another 30 seconds, until the sauce has thickened.